Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)
Yield: 5 buns | Prep time: 1 hour |
Cook time: 35 minutes | Total time: 3 hours
Sticky, sweet, fluffy, and VEGAN! These vegan cinnamon rolls are perfect for breakfast or dessert. They are warm and gooey on the inside, topped with an easy homemade icing. While this recipe does take a long time, half of it is waiting for the dough to rise. You can take that time to prepare some other breakfast or dessert foods, or take a break on the couch like I do. This recipes comes together to create 5 large cinnamon rolls that are so delicious you will have people guessing if they are really vegan. Wink wink.
1 ½ cups buttermilk (1 ½ cups unsweetened nut milk + 1 tbsp lemon juice)
2 tbsp vegan butter, melted
2 tbsp granulated sugar
1 packet (2.5 tsp) active dry yeast
3 cups of flour
½ tsp salt
5 tbsp vegan butter, melted
½ tsp vanilla extract
½ cup brown sugar
2 tbsp cinnamon
1 cup powdered sugar
2-3 tbsp unsweetened nut milk
Lightly grease a bowl and a pie dish. Set aside.
In a microwave-safe bowl, combine the together the almond milk and lemon juice. Set aside for 5 minutes until it begins to curdle slightly. Once it's curdled, microwave for 2-3 minutes until slightly warm.
Add the melted butter and sugar to the buttermilk.
Next, add the yeast to the buttermilk and give it a quick stir to combine. Let it rest for 2-3 minutes to activate the yeast.
In a large mixing bowl, combine the buttermilk mixture with the flour and salt.
Carefully mix with a wooden spoon until just combined. If it's too dry, add a splash of plant milk. If it's too wet, add some more flour.
Once the dough has come together (it will be sticky and will not form into a perfect ball), transfer it to your lightly greased bowl
Cover with a warm, damp kitchen towel and let it sit in a warm place for 1-2 hours to rise, or until it has doubled in size.
While the dough is almost done rising, make your filling.
Melt the vegan butter, and add in the vanilla extract, sugar, and cinnamon.
Preheat your oven to 350˚F.
Once the dough has risen, transfer it to a floured surface.
Knead the dough for a few times to deflate it. If the dough is too too sticky to roll out, add some more flour and knead it a few more times.
Roll the dough into a square, about 1/2 inch thick.
Brush the filling evenly onto the dough.
Carefully roll the dough up into a log, then slice into 5 even pieces.
Transfer the rolls into the pie dish. Place one in the middle, and the other 4 around the edges. It's okay if they're slightly touching.
Loosely cover the pie dish with plastic wrap and let the rolls rise for 30 minutes.
Bake for 25-35 minutes or until golden brown on the top (I like my rolls slightly undercooked, so I cook them for about 25 minutes).
Once they have finished baking, remove from the oven and place the pie dish on a drying rack to cool.
When the rolls are cooling, prepare your icing.
Combine the powdered sugar and plant milk in a bowl. You want the icing to be a thick consistency so you can spread it with a spoon or knife. If it is able to be drizzled, it is too thin and won't create a thick frosting. Add more powdered sugar if this happens.
Once the rolls have cooled slightly, spread the icing evenly on top.
Slice and enjoy your sticky, sweet, vegan cinnamon buns!
Tips and Tricks:
You can make the dough the night before for a quick breakfast. Make them all the way through the steps until right before baking. After you let the rolls rise for 30 minutes in the covered pie dish, place then in the fridge overnight. Then in the morning, you can immediately bake them. If they have deflated a bit in the fridge, let them rise in a warm place for 1 hour before baking.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 1 bun (yeilds 5 buns)
Total Fat: 17g
^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if different quantities of ingredients are used or added.